Asian Chicken Noodle Soup

09.13.2015

The best time of year, soup season! Really I love every season, each one has things I love about them (although with winter, I wish it would just snow more often if it’s going to be cold. Maybe I should be careful what I wish for. I love when everything is covered with gorgeously white, glistening snow though). I’m getting so excited for fall and all the food and baking that comes with it! This isn’t exactly your typical fall soup, but it’s soup so I’m sure I’ll be making it plenty this fall – especially considering how much I loved it! Talk about biggest upgrade on a package of ramen noodles! I know when I get a cold this season (which I wish I could say I won’t but every year I get a few) this is the soup I’ll be craving. It’s packed with delicious flavors and it was a dinner my whole family loved.

Asian Chicken Noodle Soup | Cooking Classy

In case you were wondering which brand of ramen I used, I went with these here. I like that they are thicker noodles and they just seem more authentic. You can use any brand you’d like, if you use the smaller classic packages you find here in the U.S. (3 oz) then just do 1 1/2 pkgs. And of course, don’t add the seasoning packets. Also, if you can get your hands of fresh I’m sure that would be even better, they’re just hard to come by at your traditional grocery store (then of course you’ll probably need double or triple the amount since they aren’t dry and dehydrated). Then just FYI, I did ladle out about 1 1/2 cups of the broth from the pot of soup for these pictures, just so you could see more of what’s in the soup – so expect a slightly more broth-y soup than what you see here. You can begin with less though if don’t think you’d like much broth or just add some extra ramen. Enjoy! 

Asian Chicken Noodle Soup | Cooking ClassyAsian Chicken Noodle Soup | Cooking Classy Asian Chicken Noodle Soup | Cooking ClassyAsian Chicken Noodle Soup | Cooking Classy Asian Chicken Noodle Soup | Cooking Classy

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Asian Chicken Noodle Soup

5 from 5 votes

Yield: About 4 - 5 servings

Ingredients

  • 2 Tbsp vegetable oil
  • 1 cup diced carrots (about 2 large)
  • 6 green onions , sliced (1 1/2 cups)
  • 4 garlic cloves , minced
  • 2 Tbsp minced peeled ginger
  • 1 lb boneless skinless chicken breasts
  • Salt and freshly ground white or black pepper
  • 6 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp soy sauce , or more to taste
  • 2 Tbsp mirin
  • 2 Tbsp rice vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp sesame oil
  • 1 Tbsp granulated sugar
  • 3 cups slightly packed chopped Napa cabbage
  • 6 oz crimini mushrooms , sliced
  • 1 (4.3 oz) package dry ramen, seasoning packets discarded
  • 1/2 cup chopped cilantro

Instructions

  1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
  2. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 - 7 minutes. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
  3. Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.
  4. Recipe source: adapted slightly from Food Network

49 comments

  • Savannah: I’ve made this recipe a few times, and it knocks my socks off every. single. time. It’s perfect for when my guy and I start feeling under the weather. I load it up with a lot of ginger, garlic, and sriracha, and typically sub the cabbage for spinach or boy choy. Last night, I swapped out the ramen for hiyamugi noodles because it’s what I already had in the pantry, and it was still awesome. Thank you for this awesome Pinterest find! October 31, 2018 at 8:43am Reply

  • Lisa: So yummy! October 30, 2018 at 8:12pm Reply

  • Sarah: This was delicious! I followed the recipe fairly closely (only changes were omitting the mirin and tripled the ramen noodles) and can’t wait to eat it tomorrow. The flavors were delicious without being over powering. I’m not a huge mushroom fan but am glad I added them. Next time I will break the noodles up a bit as I’m adding them so that they are easier to scoop/eat. Thanks! September 24, 2018 at 6:01pm Reply

  • Paula: Excellent!!! Wonderful recipe. Easy and bursting with flavor. Will definitely prepare this again. January 16, 2018 at 10:15am Reply

  • Sher: Easy and very delicious. I will make it again!! January 14, 2018 at 12:32pm Reply

    • Jaclyn: Happy to hear you’d make it again Sher :)! January 14, 2018 at 12:39pm Reply

  • Katie B: Thank you for this recipe! It’s the best one I’ve pulled off of Pinterest in quite a long time. Both my husband and I always go back for seconds when I make this soup. October 6, 2017 at 9:18am Reply

    • Jaclyn: So glad you like it Katie! October 8, 2017 at 4:07pm Reply

  • Alicia: Made this tonight it was delicious! It’s worth branching out and buying some new ingredients! It also gives you an excuse to try some new recipes to finish up the rest of the bottles. If you are stuck in a cooking rut give it a try! March 24, 2017 at 3:35pm Reply

    • Jaclyn: Thanks for the kind words Alicia! March 27, 2017 at 10:34am Reply

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